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I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word).

The symptoms are the feeling that the tongue/mouth is covered with the cake, like it's sticking to the skin. I'm not sure how to describe it accurately. I've just eaten a commercial grade muffin like cake with the same effect. It makes the mouth dry, maybe.

So, is there information about which flours are more prone to produce this effect? Is this somehow related to the flour? Can it be the butter/grease? The oven temp or the undercooking or overcooking? Maybe a reaction of the leavening agent?

Is there a way to prevent this from happening?

Edit: Ham-Cheese Cake

  • 150g Cheese (Gouda or Emmental)
  • 200g Ham
  • 2 Chives
  • 100g Butter or Margarine
  • 3 Eggs
  • 100g Flour
  • 1 Tablespoon baking powder
  • Salt & Pepper

Cut the cheese, ham and chives.

Cream the butter and add the eggs one at a time. Sieve the flour together with the baking powder and the salt, and mix into the butter.

Add the ingredients to the batter and put in the oven at 180ºC for 30'

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Could you describe a cheese-ham cake more fully? I don't know what you're referring to. Is it like a quiche? A list of ingredients and brief description of the recipe would help clarify. –  Carey Gregory Aug 25 '12 at 22:00
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To make sure I understand- is this the phenomenon that my family refers to as a food "sucking the spit right out of your mouth?", most noted in the cookies we feed to very young children and use to aid digestion? –  Adele C Aug 26 '12 at 2:41
    
@AdeleC, that must be it. –  BaffledCook Aug 26 '12 at 9:20
    
@CareyGregory, I've added the recipe. As you can see, it's not like a quiche at all. –  BaffledCook Aug 27 '12 at 9:15
    
When you say 'thick', you don't mean swollen, do you? Because that'd be a sign of an allergic reaction. –  Joe Aug 29 '12 at 1:07

4 Answers 4

This has baffled me too, for a long time. I just had a delicious muffin for lunch and now have the furry tongue. I get a similar effect from wine with a high level of tannin in it. A good cook told me it has something to do with the ratio of baking powder to flour. Since baking powder is a combo of creme of tartar and bicarbonate, it might be one or the other that is the culprit.

Again, not a good answer, but maybe it adds to the thinking.

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"Adds to the thinking" is what comments are for. Answers should be (to the best of your knowledge) actual answers. –  zeel Oct 14 '13 at 23:20

I think I know what you are talking about. I worked in a grocery store bakery for a stint and I believe you are talking about what I would describe as "fur on your tongue". Makes you want to scrape it off. I get it from the shortening based frosting and oily muffins from low cost commercial shortening fluff. Have you had that experience from something home cooked?

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Thanks for your answer. Do you have some reference material to check that? –  BaffledCook Sep 6 '12 at 22:22
    
Is this really an answer? Given that the recipe in question doesn't include shortening, I don't think you've really found the cause or a way of preventing it, as requested in the question. –  Jefromi Sep 6 '12 at 23:23
    
@Jefromi, isn't shortening some sort of fat replacing butter? –  BaffledCook Sep 8 '12 at 8:06
    
@BaffledCook Yeah, it is, but since EDabM only noticed the effect in things that were mostly shortening, and didn't mention butter, I'm not entirely sure it's the same thing. In any case, there's nothing about what you might do about it, so... –  Jefromi Sep 8 '12 at 15:05

Meat fat/suet does cause similar effect on tongue and some “acidics”(e.g.lemon, vinegar, wine) helps to balance it. If that’s the situation this Q/A may give some ideas for the solution.

Why do fatty foods go with sour ones?

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Some fats 'coat' the tongue because their melting point is higher than the temperature in the mouth. I don't think this is the case, as butter or margarine is used. –  BaffledCook Aug 28 '12 at 22:26
    
@BaffledCook - butter and margarine have very high melting points, only a few degrees below body temperature. What other fats are you comparing to? Most saturated fats have roughly the same melting points, and unsaturated fats are much lower (liquid at room temperature). –  Aaronut Aug 29 '12 at 0:49

It might be the baking powder that's in it. I don't recognize the 'thick' feeling you're describing, but I find stuff with baking powder in it tastes different. It's described as a metallic taste by some, becasue apparantly there's aluminum in some brands.

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I usually use Royal Baking Powder, I've looked at the ingredient list, and it doesn't state aluminum. –  BaffledCook Aug 27 '12 at 11:59
    
@BaffledCook If by "Royal Baking Powder" you mean this brand, aluminum is an ingredient: it includes "Sodium Aluminum Sulfate". –  Theodore Murdock Aug 27 '12 at 22:29
    
@TheodoreMurdock, I don't see Sodium Aluminum Sulfate in the ingredient list, even though it's the same brand. –  BaffledCook Aug 28 '12 at 22:22

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